This weekend’s Farmer’s Market trip yielded an abundance of melon, all at the peak of ripeness and flavor. Ordinarily the melon-lover of the family devours this favorite fruit of his simply; he scoops out the seeds and fills the space with the best vanilla ice cream. But I was looking for a different take on fresh melon, a simple but attractive dessert with both taste and eye appeal.
I chose to cut the melon, a cantaloupe and a golden honeydew, into neat little orbs. I added some red grapes for more color and texture, and then doused the entire mix with a deliciously complimentary lime and rum syrup. Voila! A summer dessert that was effortless, refreshing, sweet, and a little boozy. What more could you ask for? You can prepare the fruit ahead of time, then add the daiquiri syrup and let the mixture marinate for a couple of hours. If you like, add some watermelon to the mix or substitute blueberries for the grapes. This is the perfect finale to a barbeque dinner, light and healthy.
Melon with Daiquiri Syrup
- 1 cantaloupe melon
- 1 small honeydew melon
- 1 cup (or more) red seedless grapes, or fresh blueberries, rinsed and drained
- 2/3 cup granulated sugar
- 1/3 cup water
- Finely grated zest of 1 lime
- 6 tablespoons lime juice
- 1/2 cup light or white rum
- Fresh mint sprigs , for garnish (optional)
Cut the melons in half and scoop out the seeds. With a melon-baller, form the fruit into neat little orbs. Pile the melon balls and grapes (blueberries) into an attractive serving bowl and chill.
In a small saucepan, mix the water and sugar. Heat to boiling, stirring to dissolve the sugar. Remove from the heat and add the lime zest. Allow the mixture to cool to room temperature then add the lime juice and rum. Pour the syrup over the melon balls and grapes and chill for an additional two to three hours.
Serve the chilled fruit, garnished with mint sprigs, and topped with additional rum, if you like.